Cheeseburger Soup Recipe

A local restaurant serves a similar soup but wouldn't share their recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased at how good this "all-American" soup turned out. —Joanie Shawhan, Madison, Wisconsin

Nutritional Facts

Directions

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.Yield: 8 servings (2-1/4 quarts).

Originally published as Cheeseburger Soup in Taste of Home
October/November 1996, p29

"Absolutely delicious. I didn't have enough chicken broth, which is unusual for my house, so I used beef broth instead and it was delicious. My son who usually complains if I put celery in anything ate 2 big bowls and didn't even notice (I diced it very small). Thank you for sharing!!!"

"Prepared with 1 lb. of grd. round. Used half & half instead of milk (thats what I had on hand) used real cheese and did not use the sour cream. Very creamy as is, and full of flavor. Perfect for the 3qt. saucepot."